Process of preventing an edible from adhering to the surface on which it is cooked



Feb. 12 1924. 1,483,704

v P. W. WILCOX PROCESS OF PREVENTING AN EDIBLE FROM ADHERING TO THESURFACE ON WHICH IT IS COOKED Filed May 9, 1923 Patented Feb. 12, 1924.

UNITED STATES PATENT OFFICE.

PHILIP WAKEMAN WILCOX, OF ATLANTA, GEORGIA.

PBOCFISS OF PREVENTING AN EDIBLE FROM ADHERING TO THE SURFACE ON WHICHIT IS COOKED.

Application filed Kay 9,

To all whom it may concern:

Be it known that I, PHILIP WAKEMAN Wrncox, a citizen of the UnitedStates, residing at Atlanta, in the county of Ijulton,

a State of Georgia, have invented certain new and useful Improvements inProcesses of Preventing an Edible from Adhering to the Surface on Whichit is Cooked, of WhlCh the followin is a description, reference beno inghad to t e accompanying drawing and to the figures of reference markedthereon.

The invention relates to a new and useful process of reventing an ediblefrom adher mg or sticliing to the surface on which it is cooked,'andmore particularly to the process of applying grease between thecontacting parts for accomplishlng this purpose.

An object of theinvention is to provide a process whereby the grease maybe applied in a dry, hard, finely owdered state whereby a small portionon y thereof wlll adhere to the surface to which his applied so that'the amount of grease used isreduced to a minimum.

v A further object of the invention is to provide a process of the abovecharacter wherein the grease remains in a dry, hard, powdered form untilheat is applied, after which the grease forms a thin, oily film be-- sotween the contacting surfaces to prevent one from adhering to the other.

In the drawings, I have illustrated partly in side elevation andpartlyin section, one form of apparatus w ich may be utihzed so incarrying out my improve process for the pur se of facilitating anunderstanding of t e invention.

Heretofore, in the art of cooking, and

articularly in that of bread making, grease lies been used forpreventing the loaf from adhering or sticking to the pan in which it iscooked, and this case has been applied to the pans in liqui orsemi-liquid form by means of brushes, swabsior the like. This has provena most unsatisfactory and unsanitary mode of applying grease, and hasbeen a constant source of annoyance and dissatisfaction to bakers forseveral reasons; it is practically impossible to apply the greaseumformly to the pans or surfaces, and this results in a great waste inthe amount of grease used, and again, the grease spatters and collectsdust and dirt, and eventually 1928. Serial m0. 687,788.

collects upon the bread pans themselves, resultin in the well known andunsightly burne spots on the bread.

It has also been applied to the loaves in liquid form, but this has itsobjection, in thatta large quantity of grease is necessary, andfurthermore, any handling of the loaf covered with the wet grease is imractical. Then again, any pits or crevices in t e dough lump collectstoo much grease, resulting in burned spots or lines.

By my improved process, I accomplish the greasing of the contactingsurfaces of the edible and the cooking utensil so as to prevent anyadhering or sticking during cooking, by the use of the grease in a dry,finely powdered form, which enables a minimum amount of grease to beused and wherein also the grease may be handled in a much more sanitaryway. The oil or greasing medium may be any edible, vegetable or mineraloil or fat, which can be effectively finely powdered, or which issusceptible to hydrogenization to a degree suflicient to be renderedinto a suitable pulverulent form at ordinary temperature, and which whenheated, as during cooking, will melt. I prefer to use cotton seed oil,although there are numerous fats and fatty oils that will answer the purose as well. The fat is preferably hardened y hydrogenization to such astate of hardness that it will resist melting, except in a hightemperature. It is then reduced in any suitable way to very fine powderso that the grease may be-dusted or brushed on the metal pan surface, ifdesired, and will adhere thereto to a certain extent. It is also in adry state so that that which does not adhere to the metal may be readilyreclaimed. The essential feature consists in that a fairly completecoating of the d powdered rease shall adhere to the meta surfaces, anthen when heat is applied to the metal, it will at once melt and runinto a thin oily film completely covering the metal surface.

I may apply the powdered grease directly to the edible, as for example,in connection with bread baking, the grease may be applied directl'ytothe dough lump. To facilitate the application of the grease to the doughlump and to reduce the amount of grease to a minimum, this dry powderedgrease may be mixed with a certain proportion of flour or starch.

In the drawings, I have illustrated one method of applylng the grease tothe dough lum The a paratus consists of a framework 1 in w 10h isrotatably mounted a travelin carrier or drum 2, said drum rotating a outan axis 3. This traveling drum is spaced from the frame 1 so as to forma circular passageway 4. A lining or guide strip 5 is arranged so as todirect the balls or other forms of dough from the traveling beltconveyor 6 mounted on usual rollers 7 and 8, partially about the drum.An additional roller 9 is spaced from the roller 7 at the inner end ofthe belt conveyor and acts to guide the dough lumps into the curvedspace between the guide or molding strip 4 and the drum 2. The doughlumps are indicated at D and are placed on the belt 6 and are directedinto the curved passageway as stated above. This curved passageway growssmaller in cross section toward its delivery end, and thus it is thatthe dough lumps are rolled and formed as they pass through the aparatus. These dough lumps are delivere on to the table 10. Thisapparatus is of the usual construction and further description thereofwill not be necessary. Directly above the drum 2 there is a hopper 12 inwhich the powdered grease indicated at M is placed. This container 12 isrovided with a bottom outlet controlled y a suitable type of shutterwhich is operated by a pitman 13 which in turn is connected with anysuitable source of power. The h drogenated oil or powdered grease Mplace in the container 12 will be sifted on to the drum 2 so that thedrum will be covered with a light layer of the mixed powdered grease andflour or starch. The dough lumps take the powdered material from thedrum so that each dough lump becomes fairl well coated with the powderedgrease an flour, or if no flour is used, the powdered grease alone. Itis understood that this powdered grease is dry and hard at ordinarytemperatures. The dough lump is then placed in the pan which does notneed any greasing, and there will be a thin layer or coating of thepowdered grease between the dough lump and the surface of the cookingpan with which it makes contact. As soon as heat is applied for,cooking, then this grease melts and forms a thin oily film which liesbetween the edible and the surface on which it is cooked, and preventsany sticking or adhering of one to the other.

As above noted, the powdered grease may be applied directly to the panand a certain amount thereof will adhere to themetal surface. When thepan is heated, either of the metal which will prevent the edible fromsticking thereto when it is cooked.

By my improved rocess, it will be noted that inasmuch as t e grease isin a dry, hard form, the surfaces may be well greased by a minimumamount of grease. Then again, it may be applied in a much more sanitaryway, in that it may be sifted or dusted on to the surfaces to be greasedor applied thereto in any other suitable way. Furthermore, inasmuch asit is applied in a dry hard state, there is less likelihood of dust,dirt and bacteria accumulating therein.

This application is a continuation of my application Serial Number543,356, filed March 13, 1922.

Havin thus described the invention, what I c aim as new and desire tosecure by Letters Patent, is-

1. The method of preventing an edible from adhering to the utensil inwhich it is cooked, consisting in applying to one of the contactingsurfaces an oil in such finely powdered form as to adhere to the surfaceto which it is applied and to form thereon a coating which, when heat isapplied for cooking, melts and prevents said contacting surfaces fromadhering.

2. The method of preventing an edible from adhering to the utensil inwhich it is cooked, consistin in applying to the surface of the edib eafter it is shaped and ready to be cooked, an oil in such finelypowdered form as to adhere to the surface of the edible and to formthereon a coating, placing the edible on the cooking utensil with thedry powdered oil between the contacting surfaces whereby when heat is applied for cooking, said oil melts and prevents said contacting surfacesfrom adhermg.

3. The method of preventing an edible from adhering to the utensil inwhich it is cooked, consisting in applying to one of the contactingsurfaces a hydrogenated oil in such finely powdered form as to adhere tothe surface to which it is applied and to form thereon a relativel thincoating which, when heat is applied for cooking, melts and prevents thecontacting surfaces from adhering.

4. The method of preventing an edible from adhering to the utensil inwhich it is cooked consisting in applying to one of the contactingsurfaces, an oil in such finely powdered form as to adhere to thesurface to which it is ap lied, which powder when heat is ap liedtliereto, melts and forms a thin oily lm lying between the edible andthe utensil for reventing the contacting surfaces from ad ering.

In testimony whereof, I afiix my signswith the dough lump within orbefore, a ture thin oily film will be formed on the surface PHILIPWAKEMAN WILCOX.

